Blue Cheese Chicken with Apple Chutney Sauce

4 chicken breast fillets
cup blue cheese
cup ricotta cheese
2 tsps French mustard
cup walnuts, chopped
cup butter, melted
Apple Chutney Sauce
2 tbsps oil
1 leek (white part only), finely sliced<
2 cloves garlic, crushed
2 red apples, peeled, quartered, cored, and sliced
cup fruit Chutney
2 tbsps fresh chives, finely chopped
salt and fresh ground black pepper, to taste

1. Preheat Oven to moderate 350F/180C. Using  a small, sharp knife, cut a deep pocket in each breast fillet.

3. Place chicken in a shallow baking dish and brush with butter.  Bake for 20 minutes or until cooked through and lightly browned, turning occasionally. Remove toothpicks.  Place chicken on a warmed serving platter and pour apple chutney sauce around.

2. Combine blue and ricotta cheese with mustard and walnuts in a medium bowl; mix well.  Spoon mixture into pockets in chicken.  Secure openings with toothpicks.

4. Apple Chutney Sauce: Heat oil in a medium heavy-based pan; add leek and garlic and stir over medium heat for 2 minutes or until leek is tender.  Add apple; cook 2 minutes or until apple is tender.  Stir in chutney and chives, season to taste, stir until heated through.

     Serves 4.